Frank Mahovlich
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- Joined
- Jun 27, 2013
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- Twin...
Was commissioned by my Uncle to cook for my Aunt's surprise birthday party on Saturday. The menu:
2 briskets
16 racks of spare ribs
ABTs (smoked Friday night, re-heated on Saturday)
cheesy potatoes
cole slaw
corn bread
Keri's hog apple beans
hot dogs
Smoked ABTs on Friday night:
Put the briskets on at 7:30am Saturday. Tried Bludawg's KISS method. WSM ran about 300 for 4 hours. Wrapped 'em in butcher paper, then back on the smoker. Pulled them about 2:00pm and finished them in the oven until about 4:00pm. They took a bit longer than I had hoped, but turned out fantastic.
Crammed 16 racks o' spares on the cooker at about 2:15pm. It was tight, but they fit. As some of the ribs over-lapped, I used skewers to keep the racks straight so as keep the coloring consistent as they cooked. Worked like a charm. Ribs cooked at about 280 for a little over four hours.
Pulled the ribs about 6:30pm. Sauced half of them, put them on the gasser to set the sauce. Sliced 8 racks while the sauce was setting, then sliced the sauced racks.
Served everything at 7:00pm. Heard some very complimentary words, especially from my uncle. Means a lot coming from a guy that throws compliments around like he does manhole covers.
Plowboy's Yard Bird is my go-to rub for ribs, I absolutely love that stuff. Tried Blues Hog Original BBQ Sauce for the first time. Proved to be a killer combo, as I believe these ended up being my favorite ribs that I've smoked yet.
Didn't snap many pics as I was a bit pre-occupied, but everything turned out great. Many thanks to the helpful members of The Brethren for helping me plan this out. Pretty crazy to look back on this cook and to think that a single WSM 22 can crank out that much food.
2 briskets
16 racks of spare ribs
ABTs (smoked Friday night, re-heated on Saturday)
cheesy potatoes
cole slaw
corn bread
Keri's hog apple beans
hot dogs
Smoked ABTs on Friday night:
Put the briskets on at 7:30am Saturday. Tried Bludawg's KISS method. WSM ran about 300 for 4 hours. Wrapped 'em in butcher paper, then back on the smoker. Pulled them about 2:00pm and finished them in the oven until about 4:00pm. They took a bit longer than I had hoped, but turned out fantastic.
Crammed 16 racks o' spares on the cooker at about 2:15pm. It was tight, but they fit. As some of the ribs over-lapped, I used skewers to keep the racks straight so as keep the coloring consistent as they cooked. Worked like a charm. Ribs cooked at about 280 for a little over four hours.
Pulled the ribs about 6:30pm. Sauced half of them, put them on the gasser to set the sauce. Sliced 8 racks while the sauce was setting, then sliced the sauced racks.
Served everything at 7:00pm. Heard some very complimentary words, especially from my uncle. Means a lot coming from a guy that throws compliments around like he does manhole covers.
Plowboy's Yard Bird is my go-to rub for ribs, I absolutely love that stuff. Tried Blues Hog Original BBQ Sauce for the first time. Proved to be a killer combo, as I believe these ended up being my favorite ribs that I've smoked yet.
Didn't snap many pics as I was a bit pre-occupied, but everything turned out great. Many thanks to the helpful members of The Brethren for helping me plan this out. Pretty crazy to look back on this cook and to think that a single WSM 22 can crank out that much food.
